OREGANO VINAIGRETTE

 OREGANO VINAIGRETTE

INGREDIENTS: 1 CUP OLIVE OIL, 1/2 CUP RED WINE VINEGAR, 1 TSP DIJON MUSTARD, SALT & PEPPER, 1 TBS SUGAR & OREGANO, 4 CLOVE CRUSHED GARLIC

SENSATIONAL BEEF SHORT RIBS

 SENSATIONAL BEEF SHORT RIBS

INGREDIENTS: 5 POUNDS BEEF SHORT RIBS, 4 STRIPS OF CHOPPED BACON, 1/4 CUP LIGHT OLIVE OIL, 3 CHOPPED CARROTS, 3 CHOPPED CELERY, 1 CHOPPED ONION, 1 HEAD CHOPPED GARLIC, 5 POTATOES CUT IN HALF

SAUCE: 1 CUP RED WINE, 1 CUP BEEF BROTH, 1/2 CUP HONEY, 1/2 CUP BALSAMIC VINEGAR, 1 TBS THYME AND OREGANO, 1 TSP SALT AND PEPPER

FRY THE BACON IN THE DUTCH OVEN UNTIL GETS CRISPY, REMOVE WITH A SLOTTED SPOON, ADD THE OIL CARROTS, CELERY, ONION AND GARLIC AND COOK FOR 5 MINUTES, SET ASIDE

SEAR THE BEEF ON EACH SIDE ON A MEDIUM HOT HEAT FOR 2 MINUTES PER SIDE.

ADD EVERYTHING AND COOK FOR 10 MINUTES. MIX THOROUGHLY.

PUT IN A 230 DEGREE OVEN FOR 7 HOURS

BUTTERED LOBSTER ROLLS

 BUTTERED LOBSTER ROLLS

INGREDIENTS: 1 STICK BUTTER, 1/4 CUP LEMON JUICE, 6 CLOVES CRUSHED GARLIC, 1/2 TSP SALT & PEPPER, 1/4 CUP CHOPPED SCALLIONS, 1 TBS FRESH CHIVES & TARRAGON

12 OUNCES COOKED LOBSTER MEAT (I BOUGHT MINE IN THE FREEZER SECTION OF WEGMANS)

6 BUNS AND MORE BUTTER

SIMMER EVERYTHING BUT THE LOBSTER FOR 20 MINUTES. ADD THE LOBSTER MEAT AND HEAT ON LOW FOR ANOTHER 7 MINUTES

WHILE THE LOBSTER IS HEATING UP, MELT 4 TBS BUTTER IN A SKILLET AND HEAT THE BUNS ON EACH SIDE UNTIL GOLDEN BROWN. ADD MORE BUTTER IF NECESSARY.

FILL EACH BUN WITH THE LOBSTER MIX AND ENJOY!

PICKLED SQUASH

 PICKLED SQUASH

INGREDIENTS: 2 YELLOW SQUASH, 1 RED PEPPER AND 1 ONION

3/4 CUPS WHITE VINEGAR AND SUGAR

1/2 TSP EACH: ONION POWDER, DRY GROUND MUSTARD, PEPPER AND CELERY SALT

SLICE ALL THE VEGGIES THIN AND PUT IN A GLASS CONTAINER

 IN A SMALL SAUCEPAN, ADD THE VINEGAR, SUGAR AND SPICES AND SIMMER ON THE STOVE ON A MEDIUM HEAT AND KEEP STIRRING UNTIL THE SUGAR DISSOLVES. 

POUR OVER THE VEGGIES AND MIX WELL. 

COVER AND REFRIGERATE FOR AT LEAST ONE DAY.

WE ATE IT AS A SALAD AND ALSO PUT IT ON OUR AVOCADO TOAST😁

GREEN CHILI

 GREEN CHILI

INGREDIENTS: 2 POUND PORK SHOULDER CUBED, 1/4 CUP VEGETABLE OIL, 1 TBS SALT AND PEPPER

4 HUSKED, PEELED AND HALVED TOMATILLOS, 3 ANAHEIM PEPPERS SEEDED AND HALVED, 3 JALAPEÑOS SEEDED AND HALVED, 1 ONION PEELED AND CUT IN HALF, 1 GREEN PEPPER SEEDED AND CUT IN HALF, 6 PEPPERCINIS (TAILS OFF)

VEGETABLE OIL, 1 TBS SALT & PEPPER

2 TBS PARSLEY, CUMIN, OREGANO & CHILI POWDER

2 TBS ITALIAN HERB SOUP BASE (OR BEEF) IN 2 CUPS WATER

1 CAN BEER

2 CHOPPED TOMATOES, 1 CUP CHOPPED ONION, 6 CLOVES CHOPPED GARLIC

PUT THE PEPPERS ON A BAKING SHEET, SPRINKLE SALT AND PEPPER AND VEGETABLE OIL ON TOP AND BAKE AT 400 UNTIL PEPPERS START TO TURN BROWN (ABOUT 15-20 MINUTES)

WHILE PEPPERS ARE COOKING, FRY THE PORK IN THE OIL & SALT AND PEPPER ON A MEDIUM HIGH HEAT IN A DUTCH OVEN UNTIL BROWNED BUT NOT COOKED THROUGH

TAKE PEPPERS OUT OF THE OVEN AND PUT ON A CUTTING BOARD TO COOL. ONCE COOLED A BIT, CHOP UP SMALLER. 

ADD EVERYTHING TO THE POT, MIX WELL AND PUT IN A 225 OVEN FOR 6 HOURS.

IT IS WORTH THE EFFORT!

CARAMEL CHICKEN

 CARAMEL CHICKEN

INGREDIENTS: 

SAUCE:     1/2 CUP GRATED GINGER, 6 CLOVES GARLIC, 3/4 CUP BROWN SUGAR, 1/8 CUP FISH SAUCE, 1/4 CUP RED HOT, 1/8 CUP SOY SAUCE, 1 TBS SESAME OIL, 1/4 CUP CILANTRO, 1 SEEDED JALAPEÑO

2 POUNDS CUT UP CHICKEN THIGHS

1/4 CUP VEGETABLE OIL

GARNISH: SCALLIONS

PUT ALL THE INGREDIENTS FOR THE SAUCE IN A FOOD PROCESSOR UNTIL IT MIXES WELL AND BECOMES SMOOTH

CHOP UP THE CHICKEN

PUT THE SAUCE AND THE CHICKEN IN A FREEZER BAG AND PUT IN THE FRIDGE FOR A FEW HOURS

DRAIN THE CHICKEN IN A COLANDER

FRY THE CHICKEN ON A MEDIUM HIGH HEAT IN THE VEGETABLE OIL UNTIL COOKED. MINE TOOK ABOUT 10 MINUTES BECAUSE THE PIECES WERE FAIRLY SMALL

GARNISH WITH SCALLIONS AND SERVE OVER WHITE RICE

CHICKEN STROGANOFF WITH RICE NOODLES

 CHICKEN STROGANOFF WITH RICE NOODLES

INGREDIENTS: 4 CUPS COOKED SHREDDED OR CHOPPED CHICKEN, 8 CLOVES GARLIC, 1 ONION, 1 POUND MUSHROOMS, 2 TBS BUTTER, 2 TBS OLIVE OIL, 2 CUPS CHICKEN BROTH, 1/2 CUP WHITE WINE, 1 TSP PAPRIKA, ONION POWDER, GARLIC POWDER AND SALT, 1 TBS PEPPER & PARSELY, 1/2 CUP SOUR CREAM, 1 TBS WORCHESTIRE SAUCE, 1 TBS DIJON MUSTARD, 1/2 TSP CAYENNE (OPTIONAL)

7 OUNCES THAI RICE NOODLES

GARNISH: FRESH CHIVES 

SERVES 4

CHOP THE ONIONS, GARLIC & SHROOMS AND SAUTE FOR 10 MINUTES IN THE BUTTER AND OIL, ADD EVERYTHING BUT THE CHICKEN AND SOUR CREAM AND COOK FOR 10 MINUTES, ADD THE CHICKEN AND SOUR CREAM ON A MEDIUM LOW SETTING UNTIL HEATED THROUGH.

COOK THE THAI NOODLES AS PER THE DIRECTIONS, DRAIN AND ADD TO THE SAUCE.

TOP WITH CHIVES AND ENJOY!!!